Jamie Oliver 5 Ingredients Roasted Cauliflower with Romesco Sauce is made with cauliflower, garlic, sourdough bread, blanched almonds, and roasted red peppers. This tasty Roasted Cauliflower recipe creates a tasty vegetarian dinner that takes about 50 minutes to prepare and can serve up to 4 people.
This Roasted Cauliflower Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You Will Love This Roasted Cauliflower Recipe
- Unique Flavor Combination: The blend of nutty almonds and sweet roasted red peppers in the Romesco sauce brings a unique and delicious taste that perfectly complements the roasted cauliflower.
- Simple Ingredients, Big Impact: With just five key ingredients, this recipe shows how simple components can create a dish full of depth and flavor, making it a standout at any meal.
- Vegetarian-Friendly: Perfect for vegetarians, this dish is hearty and satisfying enough to be a main course, offering a wonderful alternative to meat-based meals.
- Quick and Easy Preparation: It only takes about 50 minutes to prepare, from start to finish, making it an ideal choice for a quick yet impressive dinner during busy weekdays.
Jamie Oliver 5 Ingredients Roasted Cauliflower Ingredients
- 1 head of cauliflower (about 800g/1.75 lbs)
- 4 cloves of garlic
- 100g (about 3.5 oz) sourdough bread
- 50g (about 1.75 oz) blanched almonds
- 1 x 460g (about 16 oz) jar of roasted red peppers
How To Make Jamie Oliver 5 Ingredients Roasted Cauliflower
- Preheat the Oven: Set your oven to 180°C (356°F).
- Prepare the Cauliflower: Remove the outer leaves and trim the end of the stalk from the cauliflower. Cut into halves and slice into 3cm wedges. Arrange in a roasting tray.
- Season and Roast: Toss the cauliflower with a little olive oil, red wine vinegar, sea salt, and black pepper. Roast for 35 minutes or until golden and tender.
- Prepare Other Ingredients: While the cauliflower roasts, peel the garlic and tear the sourdough bread into small chunks. Combine these with the almonds on another roasting tray.
- Roast the Bread Mix: Place the tray with the bread, garlic, and almonds in the oven when the cauliflower has 15 minutes left to roast.
- Make the Romesco Sauce: After roasting, set aside a handful of almonds. Blend the remaining almonds, garlic, and toasted bread with drained roasted red peppers, 2 tablespoons of olive oil, and a swig of red wine vinegar until smooth. Adjust with a splash of water if needed, and season to taste.
- Assemble and Serve: Spread the Romesco sauce on a serving plate, top with the roasted cauliflower, and sprinkle with the chopped reserved almonds.
Recipe Tips
- Right Roast: Make sure your oven is properly heated before putting the cauliflower in. This helps it roast evenly and get a good color.
- Blend Well: For the smoothest Romesco sauce, blend the ingredients until they are completely smooth. If the sauce is too thick, add a little more water or olive oil.
- Fresh Ingredients: Use fresh cauliflower and garlic for the best flavor. Fresh ingredients can really make a difference in how the final dish tastes.
- Watch the Almonds: Keep an eye on the almonds and bread when roasting them; they can burn quickly. You want them just golden brown.
What To Serve With This Roasted Cauliflower
This hearty Roasted Cauliflower pairs well with a simple green salad, steamed green beans, garlic bread, or couscous. It can also be served alongside quinoa, roasted potatoes, sautéed spinach, or a chickpea salad for a full, delicious dinner.
How To Store Leftovers
- Refrigerate: Let the dish cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: This recipe is not ideal for freezing. The texture of the cauliflower may become soft and watery, and the Romesco sauce might separate when thawed.
How To Reheat Leftovers
- In The Oven: Preheat your oven to 175°C (350°F). Place the cauliflower on a baking sheet and cover it lightly with foil. Heat for 10-15 minutes or until warmed through.
- In The Microwave: Put the cauliflower in a microwave-safe dish and cover it. Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
Jamie Oliver 5 Ingredients Roasted Cauliflower Nutrition Facts
Serving Size: 1 serving
- Calories: 286 kcal
- Total Fat: 15.7 g
- Saturated Fat: 1.9 g
- Protein: 11.1 g
- Total Carbohydrates: 25.2 g
- Sugars: 9.8 g
- Salt: 0.8 g
- Fiber: 4.5 g
FAQs
Can I Make The Romesco Sauce Ahead Of Time?
Yes, you can prepare the Romesco sauce up to 3 days in advance and store it in the refrigerator.
What Can I Use If I Don’t Have Sourdough Bread For The Sauce?
You can use any crusty bread or even gluten-free bread as a substitute.
How Do I Prevent The Cauliflower From Becoming Too Soft When Roasting?
Spread the cauliflower in a single layer on the roasting tray and avoid overcrowding. This allows it to roast evenly and stay crisp on the edges.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Tuna Pasta
- Jamie Oliver 5 Ingredients Flapjacks
- Jamie Oliver 5 Ingredients Lemon Pasta
- Jamie Oliver 5 Ingredients Frittata
Jamie Oliver 5 Ingredients Roasted Cauliflower
Description
Jamie Oliver 5 Ingredients Roasted Cauliflower with Romesco Sauce is made with cauliflower, garlic, sourdough bread, blanched almonds, and roasted red peppers. This tasty Roasted Cauliflower recipe creates a tasty vegetarian dinner that takes about 50 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 180°C (356°F).
- Prepare the Cauliflower: Remove the outer leaves and trim the end of the stalk from the cauliflower. Cut into halves and slice into 3cm wedges. Arrange in a roasting tray.
- Season and Roast: Toss the cauliflower with a little olive oil, red wine vinegar, sea salt, and black pepper. Roast for 35 minutes or until golden and tender.
- Prepare Other Ingredients: While the cauliflower roasts, peel the garlic and tear the sourdough bread into small chunks. Combine these with the almonds on another roasting tray.
- Roast the Bread Mix: Place the tray with the bread, garlic, and almonds in the oven when the cauliflower has 15 minutes left to roast.
- Make the Romesco Sauce: After roasting, set aside a handful of almonds. Blend the remaining almonds, garlic, and toasted bread with drained roasted red peppers, 2 tablespoons of olive oil, and a swig of red wine vinegar until smooth. Adjust with a splash of water if needed, and season to taste.
- Assemble and Serve: Spread the Romesco sauce on a serving plate, top with the roasted cauliflower, and sprinkle with the chopped reserved almonds.
Notes
- Right Roast: Make sure your oven is properly heated before putting the cauliflower in. This helps it roast evenly and get a good color.
- Blend Well: For the smoothest Romesco sauce, blend the ingredients until they are completely smooth. If the sauce is too thick, add a little more water or olive oil.
- Fresh Ingredients: Use fresh cauliflower and garlic for the best flavor. Fresh ingredients can really make a difference in how the final dish tastes.
- Watch the Almonds: Keep an eye on the almonds and bread when roasting them; they can burn quickly. You want them just golden brown.
Jamie Oliver 5 Ingredients Roasted Cauliflower, Roasted Cauliflower with Romesco Sauce